Closed Hamburger
Savor the mouthwatering goodness of our stuffed hamburgers, featuring a golden homemade dough that wraps around juicy, expertly-seasoned patties. This delightful twist on a classic burger is perfect for those who crave a hearty bite with every flavor-packed morsel. Get ready to elevate your grilling game with this fun and tasty recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 çay kaşığı karabiber ve kimyon
- 1 küçük boy rendelenmiş soğan
- 1 büyük boy soğanı
- 50 ml ılık su(5 yemek kaşığı) (1.69 fl oz)
🥩Meat & Seafood(1)
- 500 g dana kıyma (1.1 lbs)
🥛Dairy & Eggs(1)
- 100 ml ılık süt(1/2 su bardağından biraz fazla) (3.38 fl oz)
🫙Pantry Staples(7)
- 1 yemek kaşığı galete unu (15 ml)
- 5 g toz maya(1 tatlı kaşığı) (0.18 oz)
- 250 g un(2 su bardağı) (2 cup)
- 1 yemek kaşığı pekmez (15 ml)
- 4 yemek kaşığı zeytinyağ (60 ml)
- 10 g toz şeker(1 silme yemek kaşığı) (0.05 cup)
- 1 çay kaşığı şeker (5 ml)
🧂Spices & Seasonings(3)
- 6 g tuz(1,5 çay kaşığı) (0.21 oz)
- 1 silme tatlı kaşığı tuz (5 ml)
- 1 çay kaşığı tuz (5 ml)
🍯Sauces & Condiments(4)
- 1 tatlı kaşığı acı sos (5 ml)
- 1 yemek kaşığı ketçap ve hardal (15 ml)
- 2 yemek kaşığı mayonez (30 ml)
- 1 tatlı kaşığı sirke (5 ml)
📦Other(1)
- 2 kornişon turşu(Minikçe doğranmış)
Nutrition (per serving)
Calories
627
Protein
41g
Carbs
60g
Fat
24g
👨🍳 Instructions
- 1
Combine flour in a mixing bowl, make a well in the center, add yeast, sugar, warm water, and milk. Wait for 5 minutes, then start kneading the dough. Once it comes together, add butter and salt, and knead again until smooth. Cover and let it rise.
- 2
After rising, divide the dough into 4 equal pieces and shape them. Prepare the patties by mixing ground beef, bread crumbs, black pepper, cumin, molasses, vinegar, grated onion, and salt. Form into 8 equal pieces and shape them.
- 3
For the sauce, mix mayonnaise, ketchup, mustard, hot sauce, and chopped gherkins in a bowl.
- 4
Cook the large onion on low heat with sugar, salt, and olive oil.
- 5
After shaping the dough, brush with egg yolk and sprinkle sesame seeds. Bake in a preheated fan oven at 180 degrees until golden brown.
💡 Pro Tips
- ✓Add butter only after the dough comes together (post-autolyse), not during initial mixing, because gluten strands must first hydrate and align; adding fat too early coats flour particles and delays gluten development by 30-40%.technique30-40% delay in gluten development
- ✓Proof the dough at 75-78°F (24-26°C) for 60-90 minutes until it reaches 1.5x volume; yeast fermentation slows dramatically below 70°F and produces weak flavor compounds, while exceeding 80°F causes over-proofing and collapse.timing75-78°F, 1.5x volume, 60-90 minutes
- ✓Mix the beef patty filling gently with wet hands for maximum 30 seconds, handling it as little as possible, because overworking develops myosin proteins and creates dense, tough patties instead of tender ones with open structure.technique≤30 seconds mixing time
- ✓Brush buns with egg yolk mixed at 1:1 ratio with water (not whole egg) 10 minutes before baking; the diluted yolk prevents over-browning while still creating a deep golden Maillard reaction at 180°C.ingredient1:1 egg yolk to water ratio, 10 minutes pre-bake
- ✓Caramelize the onions on medium-low heat (not low) for 25-30 minutes with salt added at the start; salt draws out moisture via osmosis (reducing cook time by 40%), while medium-low heat allows Maillard reactions that low heat cannot achieve.timingMedium-low heat, 25-30 minutes, salt at start
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Closed Hamburger
Savor the mouthwatering goodness of our stuffed hamburgers, featuring a golden homemade dough that wraps around juicy, expertly-seasoned patties. This delightful twist on a classic burger is perfect for those who crave a hearty bite with every flavor-packed morsel. Get ready to elevate your grilling game with this fun and tasty recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 çay kaşığı karabiber ve kimyon
- 1 küçük boy rendelenmiş soğan
- 1 büyük boy soğanı
- 50 ml ılık su(5 yemek kaşığı) (1.69 fl oz)
🥩Meat & Seafood(1)
- 500 g dana kıyma (1.1 lbs)
🥛Dairy & Eggs(1)
- 100 ml ılık süt(1/2 su bardağından biraz fazla) (3.38 fl oz)
🫙Pantry Staples(7)
- 1 yemek kaşığı galete unu (15 ml)
- 5 g toz maya(1 tatlı kaşığı) (0.18 oz)
- 250 g un(2 su bardağı) (2 cup)
- 1 yemek kaşığı pekmez (15 ml)
- 4 yemek kaşığı zeytinyağ (60 ml)
- 10 g toz şeker(1 silme yemek kaşığı) (0.05 cup)
- 1 çay kaşığı şeker (5 ml)
🧂Spices & Seasonings(3)
- 6 g tuz(1,5 çay kaşığı) (0.21 oz)
- 1 silme tatlı kaşığı tuz (5 ml)
- 1 çay kaşığı tuz (5 ml)
🍯Sauces & Condiments(4)
- 1 tatlı kaşığı acı sos (5 ml)
- 1 yemek kaşığı ketçap ve hardal (15 ml)
- 2 yemek kaşığı mayonez (30 ml)
- 1 tatlı kaşığı sirke (5 ml)
📦Other(1)
- 2 kornişon turşu(Minikçe doğranmış)
Nutrition (per serving)
Calories
627
Protein
41g
Carbs
60g
Fat
24g
👨🍳 Instructions
- 1
Combine flour in a mixing bowl, make a well in the center, add yeast, sugar, warm water, and milk. Wait for 5 minutes, then start kneading the dough. Once it comes together, add butter and salt, and knead again until smooth. Cover and let it rise.
- 2
After rising, divide the dough into 4 equal pieces and shape them. Prepare the patties by mixing ground beef, bread crumbs, black pepper, cumin, molasses, vinegar, grated onion, and salt. Form into 8 equal pieces and shape them.
- 3
For the sauce, mix mayonnaise, ketchup, mustard, hot sauce, and chopped gherkins in a bowl.
- 4
Cook the large onion on low heat with sugar, salt, and olive oil.
- 5
After shaping the dough, brush with egg yolk and sprinkle sesame seeds. Bake in a preheated fan oven at 180 degrees until golden brown.
💡 Pro Tips
- ✓Add butter only after the dough comes together (post-autolyse), not during initial mixing, because gluten strands must first hydrate and align; adding fat too early coats flour particles and delays gluten development by 30-40%.technique30-40% delay in gluten development
- ✓Proof the dough at 75-78°F (24-26°C) for 60-90 minutes until it reaches 1.5x volume; yeast fermentation slows dramatically below 70°F and produces weak flavor compounds, while exceeding 80°F causes over-proofing and collapse.timing75-78°F, 1.5x volume, 60-90 minutes
- ✓Mix the beef patty filling gently with wet hands for maximum 30 seconds, handling it as little as possible, because overworking develops myosin proteins and creates dense, tough patties instead of tender ones with open structure.technique≤30 seconds mixing time
- ✓Brush buns with egg yolk mixed at 1:1 ratio with water (not whole egg) 10 minutes before baking; the diluted yolk prevents over-browning while still creating a deep golden Maillard reaction at 180°C.ingredient1:1 egg yolk to water ratio, 10 minutes pre-bake
- ✓Caramelize the onions on medium-low heat (not low) for 25-30 minutes with salt added at the start; salt draws out moisture via osmosis (reducing cook time by 40%), while medium-low heat allows Maillard reactions that low heat cannot achieve.timingMedium-low heat, 25-30 minutes, salt at start